A toasted sandwich with smoked sliced turkey, pumpkin butter, and brie. The sandwich was so freaking good that I ended up making it again for dinner the next night too (except we were out of turkey so I added cheddar for a double-cheese dream!).

Pumpkin sausage pasta topped with cheese and fried sage!

I loosely followed this recipe from Rachel Ray. A few key changes – I toasted my pasta / I used half as much pasta (whole wheat bow ties) so there was a greater ratio of sauce / I used turkey maple breakfast sausages / I added orange bell pepper with my onions / I used extra stock instead of wine / I added cayenne pepper / I used fat-free half and half.

Best thing I ate all week? Banoffee (aka banana toffee) Magic Bars!

My coworkers loved them so much they asked my to post the recipe on the blog.